Gluten-Free Pancakes

So it’s been awhile.

When I started this blog, I promised myself that I would blog my life, rather than live to blog. Lately, life has been a little too hectic to take time to reflect and put into words. There are lots of changes in store for our family–all good–but I’m a creature of habit and adapting to change requires energy.

You need to eat to have energy.

Especially breakfast.

A lot of well-known gluten-free bloggers are doing a “Rally for the Ratio.” The inspiration for this rally is Michael Ruhlman’s book Ratio: The Simple Codes Behind the Craft of Everyday Cooking.

This book fascinates me. Actually, the first time I opened it, it terrified me. Why are there so many words?, I asked myself. Where are the full color photographs? I felt like I was out of my league.

But the only way to get into the league I want to be a part of is to get out of the league I’m currently in. So I persevered. And you know what? This book is really approachable. In fact, it’s easier to cook from this book than from a simple-looking cookbook with full-color photographs but a lot of extraneous ingredients and steps. Understand how the proportions of your ingredients relate to each other, and you can probably cook without a recipe. With confidence. And palatable results.

This morning, I used Ruhlman’s ratio for pancakes. I had a husband who’d just gone for a run in the rain, two hungry kids of my own, and one hungry kid who is hanging out with us for the weekend. While it’s generally not a good idea to try a new recipe under these conditions, I really wanted to try that ratio:

2 parts liquid : 1 part egg : 1/2 part butter : 2 parts flour

-or-

8 ounces gluten-free flour (here’s my mix)

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon sugar (Ruhlman’s recipe calls for 2 tablespoons sugar)

Mix these together in a large bowl. Then, mix into a second large bowl:

8 ounces milk (Ruhlman says you can use up to 4 ounces of buttermilk, but using 8 ounces of buttermilk gives you a much fluffier pancake. The first photo in this post is of a stack of pancakes made with 4 ounces milk/4 ounces buttermilk; the second is of a stack of pancakes made with 8 ounces of buttermilk.)

2 extra-large eggs (Ruhlman’s recipe calls for 2 large eggs)

2 ounces butter (that’s 4 tablespoons), melted

1 teaspoon vanilla extract

Combine the wet and dry ingredients and mix well. The great thing about gluten-free flours is that you don’t have to worry about overmixing and activating the gluten.

Pour about 1/4 cup of batter onto a griddle at medium heat and cook for about 2-3 minutes per side. This amount of batter makes enough to feed 5 people, but if you have 5 voracious people and want to have enough to pull out of the fridge and serve on busy weekday mornings, then make a double batch.

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2 Comments

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2 responses to “Gluten-Free Pancakes

  1. Loren

    Eager to hear your crowd’s response to these beautiful looking pancakes!

  2. Nacho Man

    Wondering if blueberries or chocolate chips can be added to this recipe…hint, hint.

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